| 嫩化西式兔肉火腿肠的研制 |
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| 引用本文： | 李彬.嫩化西式兔肉火腿肠的研制[J].商洛学院学报,2002,16(1):86-89. |
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| 作者姓名： | 李彬 |
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| 作者单位： | 商洛师范专科学校化学系,陕西,商州,726000 |
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| 摘 要： | 西式兔肉火腿肠以兔肉为主要原料,经选择与处理、腌制、滚揉、煮制、烘烤等工艺制成.另外对盐水配制量、助色剂、淀粉的糊化量等因素对产品的质量影响进行了分析和讨论,并确定了煮制和烘烤工艺的基本要求.
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| 关 键 词： | 免肉 火腿肠 腌制 滚揉 煮制 烘烤 |
| 文章编号： | 1008-3030(2002)-01-0086-04 |
| 修稿时间： | 2001年12月30 |
The Development of Ham of Western Rabbit Meat |
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| Li Bin.The Development of Ham of Western Rabbit Meat[J].Journal of Shangluo University,2002,16(1):86-89. |
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| Authors: | Li Bin |
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| Abstract: | The ham of western rabbit meat has rabbit meat as its main raw material.It is made up after carefully choosing,treating,and made by pickling,rolling and rubbing,boiling and baking.In addition,the author analyzes and discusses some factors,which influence on compound of salt,solvent of chem,and the amount of thickening of starch and finally determined the essential requirements of boiling and baking. |
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| Keywords: | rabbit meat ham made by pickling rolling and rubbing boiling baking |
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